Paul Kahan's Seared Loin of Lamb Salad

Cooking Instructions

METHOD:

Rub lamb with 1 Tablespoon coarse sea salt, black pepper and herbes de Provence. Heat a large sauté pan over high heat. Add olive oil and heat. Place lamb loins in pan and cook, turning to sear all sides. Cook until medium rare, about 6-8 minutes, or until a thermometer registers 130-135°F. Let cool. Slice loins as thinly as possible with a sharp knife. Reserve.

Toss together the scallion, baby arugula, basil, and cherry tomatoes. Dress the salad with the balsamic vinaigrette. Place salad in a straight line across the center of each plate. Place 3 pecorino cheese shavings over the top of the salad. Shingle thin slices of meat over the cheese. Season with coarse sea salt. Drizzle with aged balsamic.

For the Balsamic Vinaigrette 1/2 cup balsamic vinegar 2 teaspoons minced shallots 1/2 cup extra-virgin olive oil Salt and pepper

Briefly mix the balsamic vinegar and the shallots with a fork or wire whisk. Slowly add the oil in a stream, until an emulsion forms. Taste to adjust seasoning with salt and pepper. Makes 1 cup.

Round Out the Meal:

With a potato gratin and crusty French bread.

Kid Friendly:

Replace arugula with watercress, or your child’s favorite salad greens.